"HOW TO MAKE" RECIPE FROM THE JAM JAR SHOP
Posted by Neil Smith on
Recipe Ingredients 180ml Extra Virgin Olive Oil 30ml White wine/cider vinegar Ground black pepper Sea salt 2 teaspoons wholegrain mustard Recipe Equipment Large preserving pan Wooden spoon Glass Bottles Muslin cloth Cellophane covers & waxed discs River Cottage hand book by Pam Corbin HOW TO MAKE VINAIGRETTE Mix the vinegar and wholegrain mustard together in a jug or small bowl, Add seasoning to test and gradually whisk in the oil until combined. Pour into a sterilised 250ml bottle and seal. Mixture will separate during storage so just give a good shake to use.